Simple recipes

Measure out the ingredients. Butter and flour a onepound cake tin. Beat the butter and sugar to a cream. Add the eggs one by one, beating well. Mix the flour and the Corn Flour well together, and stir lightly into the batter. Cut the cherries in two, and add them. Last of all, add the lemon rind and “ Raisley ” and mix lightly. Pour into the prepared tin, and bake in a moderately heated oven for about fifty minutes. Cool on a wire tray. Vanduara Lunch Cake For 6 to 8 persons. Time 1 to 1% hrs. 4 oz. Brown & Polson’s ‘‘ Patent ’’ Corn Flour. IOZs eh A “ Raisley.” 3 oz. Sultana Raisins. 2 oz. Candied Peel. 3 0z. Butter. 4 oz. Sifted Sugar. 2 Eggs. 4 oz. Flour. % tea-spoonful grated Lemon Rind, and a pinch of Salt. Measure out the ingredients. Butter a one-pound cake tin. Clean and pick the raisins, and cut the peel into small dice. Beat the butter and sugar to a cream. Beat the eggs well. Mix the flour and Corn Flour together, and add to the butter and sugar alternately with the eggs. Beat well, then add the raisins, the peel, and the lemon rind and salt. Last of all put in the “ Raisley,” and mix lightly into the mixture. Pour into the prepared cake tin, and bake for about one hour in a moderately heated oven. When baked, take out of the tin and allow to cool on a wire tray. Page 33 Large Cakes Mondamin Cake 6 oz. Brown & Polson’s “‘ Patent ’’ Corn Flour. 3 oz. Brown & Polson’s “ Raisley.”’ 6 oz. Butter. 5 oz. Sugar. 3 Eggs. 4 oz. Chopped Peel. Cream together the butter and sugar. Beat in the eggs one at a time alternately with a little Corn Flour. Stir in the rest of the Corn Flour, the chopped peel and the “ Raisley.” Put into a greased Mondamin Cake tin and bake in a moderate oven for about three-quarters of an hour. Tin.—A special tin with pipe in centre for baking this cake can be had from Brown & Polson, Ltd., Paisley. Corn Flour Cake For 4 to 6 persons. Time 30 to 40 mins. 4 oz. Brown & Polson’s “ Patent’? Corn Flour. % OZ. - 45 ‘“‘Raisley.”’ 2 oz. Butter. 2 Eggs. 3 oz. Sifted Sugar. Grated Rind of 1 Lemon. Measure out the ingredients. Butter a onepound cake tin. Beat the butter toa cream. Add the sugar and mix well. Break in the eggs and beat all well together. Stir in lightly the Corn Flour and beat well till thoroughly mixed. Stir in the grated rind of a lemon. Last of all, add the ‘“ Raisley.”” Mix well, pour into the prepared cake tin and put at once into a quick oven. Bake for half an hour, turn out and cool on a wire tray. Page 34 Large Cakes Madeira Cake For 8 persons. Timeiiolshrs. 2 oz. Brown & Polson’s ‘‘ Patent ” Corn Flour. 1 oz. Ps - “ Raisley.”’ 6 oz. Flour. 4 oz. Butter. 5 oz. Castor Sugar. 3 Eggs. } Tea-spoonful Grated Lemon Rind or a few drops Hssence of Lemon. Pinch of salt. Measure out the ingredients. Butter a round cake tin. Beat the butter and sugar to a cream. Beat up the eggs well. Mix the flour and Corn Flour together. Add a little of the flour mixture to the butter and sugar, beating well, then a little of the egg, and go on repeating till both egg and flour are used up. Add the salt and grated lemon rind, and last of all the “ Raisley.” Mix well and pour into the prepared cake tin. Bake for one hour in a moderately heated oven. When baked, remove from the tin and lay on a wire tray to cool. The success of this cake depends mostly on the beating, which should be continued all the time the mixing is taking place. To make a richer cake use 4 oz. flour in place of 6 oz. For a light fruit cake add 2 oz. sultanas, and 4 oz. candied peel, with the salt and lemon rind. Plain Sultana Cake 2 oz. Brown & Polson’s “‘ Raisley.”’ 1 1b. Flour. 4 tea-spoonful Salt. 6 oz. Dripping. 5 oz. Sugar. 6 oz. Sultanas. 2 oz. Candied Peel. 2 Eggs. About 4 pint Milk.